Bourbans 72
Traverse City, Michigan
Serves 4 (One serving equals 3 ramekins)

Escargot Aux Epinards - Recipe from Bourbans 72 in Traverse City

This recipe gives the illusion of fancy and complicated, but takes less than 10 minutes to prep, and is incredibly budget friendly. Literally translated, it’s simply escargot with spinach.

• Two 7-8 Oz. Cans Escargot Snails
• 4 Oz. Feta Cheese, crumbled
• 1 Small Shallot, finely minced, about 1 Tbsp. 2 Pre-made Puff Pastry Sheets, defrosted
• 2 Packages Creamed Spinach, frozen
• 2 Small Cloves Garlic, finely minced
• 2 Tsp. Olive Oil
• 1/8 Tsp. Pernod in each ramekin
• 1 Beaten Egg
• 1 Pinch Sea Salt

(12) 1.5 Oz. Ceramic Ramekins

• Preheat oven to 400 degrees.
• Use a ramekin to cut 12 rounds from the defrosted puff pastry sheets; set aside.
• Coat ramekins with olive oil. Defrost the creamed spinach (or use your own favorite creamed spinach recipe).
• Mix the spinach with the crumbled feta, minced garlic, and shallot. Season with salt and pepper to taste. Mix well.
• In each ramekin, place one Tbsp. of the spinach mixture and 2 escargot snails; top with enough spinach mixture to fill to just below the rim. Give everything a gentle tap down and, if needed, top with a little more spinach mixture until filled just below the rim. Add a whisper of Pernod to each. Top each filled ramekin with a round of puff pastry. Brush the tops with beaten egg and sprinkle with coarse sea salt. Place ramekins on a baking sheet and bake 10-15 minutes, or until the puff pastry is golden brown. That’s it! Super easy. Amusez-vous!

Place three ramekins on each of four individual serving plates and garnish in the center with micro greens tossed in a little vinaigrette, seasoned with salt and pepper.